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When preparing your Taco Fiesta in a Skillet, choosing between ground turkey and ground beef is crucial for achieving the desired flavor and health benefits.

One-Pan Cheesy Taco Quinoa Skillet

Discover the irresistible flavors of Taco Fiesta in a Skillet, a delightful one-pan meal that’s perfect for busy weeknights or casual gatherings. This recipe combines wholesome ingredients like quinoa, ground turkey or beef, black beans, and fresh veggies, all cooked to perfection in under 30 minutes. With its easy preparation and exciting versatility, you'll enjoy a nutritious and satisfying dish that caters to various dietary preferences. Transform dinner into a festive experience everyone will love!
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Ingredients
  

1 cup quinoa, rinsed

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 pound ground turkey or beef

2 tablespoons taco seasoning

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes, with juices

1 cup corn, frozen or canned

1 ½ cups vegetable or chicken broth

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Heat the Olive Oil: In a large skillet set over medium heat, pour in the olive oil. When the oil is shimmering, add the diced onion. Sauté the onion for about 3-4 minutes until it becomes translucent.

    Add Garlic and Bell Pepper: Once the onion is ready, stir in the minced garlic and diced bell pepper. Continue to sauté for an additional 2-3 minutes, allowing the bell pepper to soften.

      Cook the Meat: Push the vegetable mixture to one side of the skillet, creating a space in the center. Add the ground turkey or beef to that center space. Season the meat with salt, pepper, and the taco seasoning. Cook, stirring occasionally, for about 5-7 minutes until the meat is browned and fully cooked, breaking it apart with a spatula as it cooks.

        Incorporate Quinoa: Once the meat is cooked, stir in the rinsed quinoa, black beans, diced tomatoes (including their juices), corn, and broth. Increase heat slightly to bring the mixture to a gentle simmer, then cover the skillet with a lid.

          Simmer: Reduce the heat to low and let the skillet simmer for 15-20 minutes, or until the quinoa is fluffy and has absorbed most of the liquid—be sure to check occasionally and stir lightly to avoid sticking.

            Add Cheese: After about 20 minutes, remove the lid and sprinkle both the cheddar and Monterey Jack cheeses evenly over the top of the mixture. Cover the skillet again for just a few minutes, until the cheese is melted and bubbly.

              Garnish and Serve: Take the skillet off the heat and garnish the dish with freshly chopped cilantro. Serve hot with slices of avocado and lime wedges on the side to add a refreshing burst of flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Serve directly from the skillet for a rustic presentation or spoon individual servings into bowls. For added flair, sprinkle extra cilantro and a few lime wedges on each plate.